Two More Rice Recipes!

I realize I said I would post rice recipes until October 1 to celebrate September's National Rice Month...however, time got away from me! Below are two more recipes that use rice as the main ingredient. Bon appetit!

Dirty Rice

Yield: 8 to 10 servings
Time: Approx. 1 hour

You need:

• 1/2 lb bacon
• 1/2 lb ground pork
• 1 lb ground chicken livers
• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 bay leaf
• 1/2 tsp ground thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 5 cups cooked rice, at room temperature
• 4 green onions, including tops, minced
• 1/4 cup parsley, minced

To do:

In a heavy Dutch oven, saute bacon, pork, and livers until they are very brown.  Let the meat stick to the skillet a bit before stirring.  Add onion, bell pepper, celery, and garlic; cook until wilted.

Add chicken broth, bay leaf, thyme, cayenne pepper, salt, and pepper.  Simmer for 30 minutes.  Remove bay leaf.  Add rice and toss the mixture until rice is hot.  Stir in green onions and parsley.  Adjust seasonings to taste.

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Chinese Rice with Vegetables

Yield: 6 servings

You need:

• 1 cup uncooked white rice*
• 2 cups water
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 2 cups any combination of:
• fresh or frozen peas
• frozen mixed vegetables
• Julienned carrots
• sliced mushrooms
• chopped green pepper
• shredded cabbage
• broccoli florets
• sliced green beans
• ground black pepper
• salt (optional)

To do:

Combine rice, water, soy sauce, and oil in a 2 to 3-quart saucepan.  Bring to a boil.  Stir once or twice.  Reduce heat, cover, and simmer for 15 minutes*.  Add vegetables.  Cover; simmer for 5 minutes, or until rice and vegetables are tender and liquid has been absorbed.  Season to taste.

* If using brown rice, increase water to 2 1/4 cups and simmer for 45 minutes.  If using parboiled rice, simmer for 20 minutes.


Recipes courtesy of U.S. Rice Producers.